Add the apples to a large pan and cover with water - about 1 litre (34 fl oz). Bring to the boil then allow to simmer gently for around 30 minutes or until the apples become mushy.

Add the lemon juice into a pan and strain the apples through a fine muslin cloth, collecting the juice in the pan. Do not squeeze the pulp but allow it to drain naturally over a few hours.

Measure the quantity of juice, place the juice in a large pan and add 800 g of sugar per litre of juice (0.7 oz sugar per fl oz of juice).

Bring to the boil, skim off any scum, then continue to boil until the temperature reaches 105°C / 220°F on a candy thermometer (or the liquid sets after being dripped onto a cool plate).

Add the spices, mix well then pour into clean, sterile jars.

Titli's Tips

The kinds of spices to use are those that you would normally put in an apple pie or mince pie - cinnamon, nutmeg, ginger, cloves, etc. Anything labelled "Mixed Spice" in the UK or "Apple Pie Spice" or "Pumpkin Spice" in the USA is perfect for this recipe. You can make your own mixture too if you wish.

I find that 1 tbsp of spice per kg of apples works well for me but you may wish to add just half the quantity, taste it, then decide if you wish to add in the rest of the spice.